Treatment method for edible film for meat preservation

Abstract

The invention discloses a preparation method of an edible film for meat preservation. The preparation method comprises the following steps: S1, weighing raw materials in parts by weight; S2, adding 1-1.2 parts of chitosan, 1.15-1.6 parts of soy isolate protein and 0.3-0.6 part of glycerol into 20-30 parts of an acetic acid solution, and performing ultrasonic dispersion to prepare a mixed suspension; S3, dropwise adding 15-25 parts of a dialdehyde carboxymethyl cellulose solution into the mixed suspension, and carrying out a stirring reaction at 30 DEG C for 2-6 h to obtain a cross-linking solution; S4, heating the cross-linking solution to 35-38 DEG C, adding 0.02-0.03 part of propolis powder, 0.3-0.5 part of epsilon-polylysine and 0.01-0.02 part of lysozyme, stirring and immobilizing for0.5-1 hour, then adding 0.2-0.4 part of artemisia desertorum gum, and stirring for dispersing to obtain a film forming solution; and S5, casting to form a film, carrying out vacuum drying at 40 DEG Cfor 24 hours, and uncovering the film. The dialdehyde carboxymethyl cellulose is used as a cross-linking agent, so that the compactness of the edible film is improved; epsilon-polylysine, lysozyme andthe like are further immobilized and enriched in a film structure, so loss and dispersion of active ingredients are avoided, and the shelf life and the storage time are remarkably prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping film for fresh food, and in particular relates to a method for processing edible film for fresh-keeping meat. Background technique [0002] Edible cling film can be used for packaging and preservation of fruits and vegetables, fresh meat and processed meat. It can be eaten together with food or can be peeled off. Compared with traditional plastic cling film, it has better fresh-keeping effect, edibility, and low degradation They are divided into four categories: polysaccharides, proteins, lipids, and composite edible films, showing great potential for development, and have become the main direction of research and development of green packaging materials. For example, the patent application number CN2015106313-82.2 discloses a preparation method of an antibacterial edible film, which uses polysaccharides, ε-polylysine, gelatin, and glycerin to produce an antibacterial edible film; for exampl...

AI Technical Summary

Problems solved by technology

However, in the prior art, the method of physical mixing is generally used to form the film, the compactness and film stability are not high, and air and water vapor are easy to infiltrate. At the same time, the antibacterial active substances in the film components are not immobilized, and they are easy to lose and disperse. , reducing the concentration of antibacterial substances, thereby reducing the barrier and inhibition performance of the edible film to external bacteria, fungi and other microorganisms, and the preservation period needs to be extended

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